These Churro Sugar cookies are made of soft, buttery cinnamon sugar cookies, and filled with a cinnamon buttercream and homemade caramel sauce.
Fried churros are on my list to blog later this summer (probably fair week; I’ve got an entire lineup of fair goodies to share!). In the meantime, however, I really needed a churro cookie. These amazing churro sugar cookies are wonderful on their own, but when I paired them with cinnamon buttercream and a generous dollop of my 3-ingredient homemade caramel sauce, the most incredible churros sandwich cookies were born.
What you’ll need to make these churro sugar cookies:
Salted butter
Granulated sugar
Large eggs
Baking soda
Salt
Ground cinnamon
Pure vanilla extract
All purpose flour
Powdered Sugar
Caramel sauce for filling
The Cookies
These cinnamon sugar cookies are a variation of my Soft and Chewy Sugar Cookies. They are different from snickerdoodles in that they don’t contain cream of tartar, an agent that adds to the chewiness of the cookies and gives them their signature flavor. These buttery cookies are perfectly soft with a slight crisp to their edges, and they are wonderfully flavorful all on their own.
I started with pure butter and granulated sugar, creaming the two until fluffy. The pure vanilla extract + fresh ground cinnamon added to the dough gave a wonderful flavor that was deliciously churro-esque. The dough was then rolled in cinnamon and sugar before baking, and the result was a decadent churro cookie.
The Buttercream + Caramel Filling
This creamy frosting is made of four simple ingredients: butter, powdered sugar, cinnamon, and vanilla. You can add a a splash of heavy cream if the frosting seems a bit thick, but properly thawing the butter on the counter overnight should produce perfectly soft butter with no need for additional thinning of the frosting.
The caramel filling is my own 3-ingredient caramel sauce, and it’s truly the best caramel you will ever have. I promise that it’s worth the ten extra minutes to make homemade caramel for these cookies. I have an entire blog post on it that you can find here, and you’ll have some extra to keep in the fridge (or eat with a spoon, your call entirely).
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified gluten free old fashioned oat as well.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
I hope you enjoy these amazing sandwich cookies! Until next time, happy baking. 😊
XO,
Heather
Churro Sugar Cookies
Ingredients
- FOR THE COOKIES:
- 1 Cup (2 Sticks) Salted Butter, softened to room temperature
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- ½ Teaspoon Ground Cinnamon
- 1 ½ Teaspoons Pure Vanilla Extract
- 2 ⅓ Cups All Purpose Flour
- FOR THE BUTTERCREAM:
- ½ Cup (1 stick) Salted Butter, softened to room temperature
- Cup Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
- ¼ Teaspoon Ground Cinnamon
- CARAMEL FOR FILLING
Instructions
- Make the caramel sauce and allow to cool for a few hours or overnight.
- In a standing mixer or by hand, combine butter and sugar and cream until light and fluffy, about 30 seconds. Add both eggs and mix until throughly combined, another 30 seconds. Add baking soda, salt, vanilla, cinnamon, and flour. Mix until just combined. Dough should be soft but not sticky.
- Bake for 8-10 minutes, or until golden on the edges.While cookies cool, mix up the frosting. By standing mixer or hand mixer, combine ingredients and mix until smooth.
- Pipe or spread frosting onto a cooled cookie in a circular motion around the edges, leaving the center open for the caramel filling. Pipe or spoon the caramel onto the center of the cookie. Top with another cookie. Repeat with remaining cookies. Store leftover cookies in an airtight container at room temperature for up to three days. Enjoy!
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